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Flavia

144 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 80 liters
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Loris
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Monday February 2nd 2015
1.047
1.011
4.8%
18.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Wheat Malt5 kg Wheat Malt 37 2 52.6%
4.10 kg German - Pilsner4.1 kg Pilsner 38 1.6 43.2%
0.40 kg German - Carapils0.4 kg Carapils 35 1.3 4.2%
9.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
140 g Hallertau Hersbrucker140 g Hallertau Hersbrucker Hops Leaf/Whole 1.6 Boil 60 min 15.43 63.6%
80 g Hallertau Hersbrucker80 g Hallertau Hersbrucker Hops Leaf/Whole 1.6 Boil 8 min 2.66 36.4%
220 g / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Destrosio       CO2 Level: 6.5 g/l
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 53 °C 15 min
Decoction -- 66 °C 20 min
Decoction -- 72 °C 20 min
Fly Sparge -- 77 °C --
Starting Mash Thickness: 4.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.8 L. Suggest reducing initial water volume to 45.4 L and adding 3.4 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 49.02 L. Suggest reducing strike water volume to 39.13 L and adding 3.62 L sparge/top-off. 42.8
Strike water volume at mash thickness of 4.5 L/kg 42.8
Mash volume with grains 49
Grain absorption losses -9.5
Remaining sparge water volume (equipment estimates 16.5 L) 47.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.8 L) 80
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil Volume 42
Going into fermentor 42
Total: 90.4  
Equipment Profile Used: System Default
 
Notes

Temperatura iniziale di 53°C mescolare bene e fare una sosta di 20 min.
-Mescolare bene e mettere subito 1/3 del mash in una piccola pentola
-Scaldare lentamente fino a 72°C e fare una sosta di 20 min.
-Portare ad ebollizione e mantenere un bollore vivace per 15-30 min.
-Rimettere il mash bollente mescolando bene fino a che la temperatura arriva a 65-67°C e fare una pausa di 20 min.
-Prendere 1/4 del mash, bollire per 15-30 min.
-Rimettere tutto insieme per raggiungere la temperatura di 70-73°C e fare una sosta fino a saccarificazione avvenuta.
-Non si fa il mash out, ma si parte subito con lo sparging.

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  • Last Updated: 2015-11-30 13:46 UTC
  • Snapshot Created: 2015-02-02 08:26 UTC